1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place Caramunich Grain malt in 1 litre of hot tap water and steep for 30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
4. Bring grain wort to the boil and simmer 10g of Cascade hops in a boiling sock.
5. After 15 minutes, add 15g of Chinook hops to the hop sock and continue to simmer.
6. After simmering for a further 5 minutes, turn off the heat. Add 15g Cascade hops and leave to steep for 10 minutes.
7. Remove hop sock and pour hot wort into the fermenter. Pour in the IPA fresh wort and top up with chilled and tap water to 20L at 20-25°C and stir vigorously for 5 minutes.
8. Add American Ale (WY1056) or Safale US05. Seal fermenter and store in cool conditions
9. On day 4 of fermentation, place 10g of Cascade and 10g Chinook hops in a sanitised hop sock and hang in fermenter. Complete fermentation as normal.

(If kegging, hang the hop sock in the keg after transferring the beer from the fermenter).

Beer

Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.

Mead

Spirits

-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.